Acknowledgments

I would like to thank Paul Cyphus for his dedication throughout the research and quality help in the lab, Graham McKernan for help in the pilot brewery, and James MacKinlay for running analysis on the many samples. I would also like to thanks my supervisors Professor David Quain and Dr. Anne Hill for their input throughout this project. Finally I would like to thank Lauren Salazar of New Belgium Brewing Company, Vinnie Cilurzo of Russian River Brewing Company, and Andy Parker and Matt Thrall of Avery Brewing Company for their gracious time, conversations concerning their work conducted with Brettanomyces, and the detail in which they bestowed upon me their experiences with this funky yeast.